Chocolate honey madeleines
1 heatproof bowl, whisk, Big bowl, Madeleine mould
- 16 g butter
- 1 heatproof bowl
Making hazelnut butter: melt butter in the oven with 200 Celsius for around 10mins. Then set aside to cool down
- 16 g honey
- ⅜ eggs
- 8 g soy milk/almond milk/milk
- 2 g tequila (optional)
- Big bowl
Mix soy milk, eggs, tequila, honey evenly
- 26 g cake flour
- 6 g unsweetened cocoa powder
- ¾ g baking powder
Sieve the cake flour, cocoa powder, baking powder into the step 2 ingredients, then gently whisk well
Preheat the oven till 180 Celsius
Butter the madeleine mould.
- Madeleine mould
Scoop the batter to the madeleine mould. Or using the piping bag to fill the mould.
Put the filled mould into the heated oven and bake for 20 minutes
Take out the madeleines from oven and set aside to cool down
Enjoy your meal!